Semi-Dried Tomato Presto Pasta
with Rocket Salad, Pine Nuts & Goat Cheese
- Milk
- Gluten
- Wheat
- Pine nut
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
You really can't go wrong with a staple penne bowl, especially when it's wrapped up in a delicious concoction of semi-dried tomato herby seasoning and cream. What makes this one that much better, is the marinated goat cheese. Crumble it over and watch it change your pasta game forever.
Ingredients
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites)
1 packet
Spinach & Rocket Mix
2 sachet
Vegetable Stock Pot
1 packet
Thickened Cream
(Contains: Milk)
1 sachet
Tomato & Herb Seasoning
1 packet
Trimmed Green Beans
1 packet
Pine Nuts
(Contains: Pine nut May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Walnut)
1 packet
Parsley
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.
• When pasta has 5 minutes remaining, roughly chop semi-dried tomatoes. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans until just tender, 4-5 minutes.
• Reduce heat to medium, then stir in semi-dried tomatoes, thickened cream, tomato & herb seasoning, vegetable stock pot and reserved pasta water and simmer, until slightly reduced 1-2 minutes. • Add cooked penne, a squeeze of lemon juice, tossing until combined, 1 minute. • Season generously with salt and pepper.
• In a medium bowl, combine spinach & rocket mix, a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy semi-dried tomato penne between bowls. Crumble over marinated goat cheese. Spoon over some oil from goat cheese. • Serve with dressed leaves. Top with pine nuts. Tear over parsley leaves. Enjoy!
